Cuban Style Black Beans

There are several cuban recipes I've learned to make exploring my Latin heritage. Here's one I'd like to share:-)

Today I will share with you this recipe that Mercedes a Cuban lady told me how to prepare it. This is a recipe that deserves to be shared with everyone, it is very tasty and easy to prepare.It can be accompanied with rice and is an excellent combination for any type of meat.It is so delicious that once you prepare it you will adopt it as one of your favorite recipes.

Ripped from the net and altered

LOVE BLACK BEANS!!!

Recipe from my friend Rachel

Anyone can dump them out of the can, this will make them great!

I originally wanted to make Cuban black beans. But then I had a bunch of leftover chimichurri sauce.... soooo this happened! The minute I tasted it, I KNEW, I would never make beans any other way again. Had to share it with you guys!The vinegar in the chimichurri gives a perfect hint of acidity to balance the hearty beans.

Orange goes well with black beans

This dish is similar to the classic Cuban dish ... Arroz Con Pollo, but rather the rice (and beans) here are cooked separately. This is a recipe to get you comfortable with the dish before trying it out in a large pot, where the rice is cooked with the chicken in one pot and served family style.

easy for those looking for something cheap, easy and new

Basic but Flavorful. Build upon it!

Did you know that black beans are actually purple? They contain a pigment called anthocyanin, which are also found in red cabbage and blue berries, and which aid in the prevention cell and tissue damage, in the form of oxidation. Not only that, black beans are also a great source of protein and fiber which promote digestion and heart health.Note:* You can substitute can black beans for freshly made ones.**You can substitute dried cilantro for fresh one.#CA2025

You can add more water for more of a soup texture. This is more of a dip

Essentially Chipotle's black bean recipe with added chipotle pepper in mole to spice it up. Great served as a side dish topped with crema and green onions. To make this into a black bean soup, reserve all of the liquid in the cans and blend half of the cooked beans.

We prefer simmered black beans to have a little bite instead of being too soft, so in our house our black beans are a little wrinkly on the surface. They are still cooked all the way through.In Step 2, if the beans ae exposed to air, they will be too wrinkly when they are done.If you add the sugar in one go in Step 3 the beans will stiffen up and become hard.Let the beans peek out of the water just briefly to get a little wrinkly. Recipe by Yukirinrin

I was walking through the store and wanted something different. I grabbed this big cassava and was determined to cook it. I remember I had made a dish similar to this and it was rather tasty. I did some cross referencing and I decided I would do this.

Black beans one of the most versatile bean next to chickpeas on the planet, well I think so anyhow..... just saying!!! Lol By the way you may ask why summer savory? Well it just so happens that it is an anti-gas herb so if you don't want the embarrassing problems of gas, just add summer savory it helps out a bunch.

I think one of the best ways to honor our heritage is through food. As my older kids are part Cuban, I like to include those flavors in our rotation as well.Like many stews, this is a good one to make ahead and freeze for those busy weeknights.If you're averse to pork, you can make this with slightly larger chunks of chicken.Very good arguments are made for and against searing the meat (Step 1) beforehand. I think the best argument for it is the resulting depth of flavor. The best argument against? Time saved. You can do what works best for you and your family on a given day and have a delicious result either way.I've included stovetop and slow cooker instructions below.

This dish was served often for lunch at the Spanish elementary school my husband and I used to go to. The taste brings us back memories. Deep-fried bananas are served instead of wiener sausages in a regular recipe, but our school lunch was served with wiener sausages, so I copied it.Shallow-fry sunny-side up eggs rather than frying them in lots of oil. Oil splatters a lot, so please be careful not to get burnt! I recommend bringing eggs to room temperature in advance. Recipe by Bakaryau

Flavors reminiscent of chickens roasting in Cuban kitchens.

An Italian twist on pork and beans

This dish was originaly published as a bean and rice dish only. I had to spin it and add a lil spice. The spices, chicken and garlic were added to give it a kick and a little substance. I have made this for several different occasions and people, everyone raves about it.I have done it with a ground Italian sausage and added more heat by using the (Ro*tel Hot) instead of the mild.I hope you enjoy it as much as my family and friends do.